Traditional whoopie pies are transformed with crunchy hazelnuts and a chocolate filling. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper. In a bowl combine flour and baking powder.

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  • In a blender or food processor combine eggs and sugar; cover and blend until combined. Add nuts. Cover and blend until nearly smooth, scraping blender occasionally. Add egg mixture to flour mixture; stir until combined.

  • Working quickly, drop dough by level measuring tablespoons 2 inches apart onto prepared cookie sheets, keeping the mounds as round as possible. Bake 8 to 10 minutes or until the edges are firm and centers are set. Cool on cookie sheet for 2 minutes. Remove; cool on wire racks.

  • For filling, in a bowl beat cream cheese with a mixer on medium until smooth. In another bowl gradually whisk pudding mix into milk; whisk until thickened. Beat pudding mixture into cream cheese until well combined. Add additional fat-free milk to reach spreading consistency. Refrigerate until needed.

  • Before serving, spread the flat sides of half the cookies with about 2 teaspoons filling. Add remaining cookies, flat sides together.

Tips

Tips: If you are using a sugar substitute, we recommend Splenda(R) Blend for Baking or Sun Crystals(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 84 cal., 7 g carb. (4 g sugars).

To toast nuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. Place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.

Nutrition Facts

92 calories; 4.8 g total fat; 0.8 g saturated fat; 2 mg cholesterol; 109 mg sodium. 83 mg potassium; 9.7 g carbohydrates; 0.8 g fiber; 6 g sugar; 3.2 g protein; 225 IU vitamin a iu; 15 mcg folate; 65 mg calcium; 1 mg iron; 13 mg magnesium;